Christmas Breakfast Pie

8 slices bacon, cooked and cut into small pieces
5 eggs
2 1/2 c. hashbrowns
1 c. Velveeta (cubed)
1/2 c. cottage cheese
1/3 c. milk
1 gr. onion
1 t. salt
1/8 t. pepper
1/4 c. cheddar cheese
1/2 c. smashed corn flakes
1 T. bacon grease drippings

Beat eggs until foamy, add other ingredients and place in greased 9 inch pie plate.  Mix cornflakes with bacon drippings, sprinkle on top along with cheddar cheese.

Bake at 350 degrees for one hour.

Cinnamon, Orange or Roll Dough

3 c. milk
1 cube butter
1/2 c. sugar
1 T. salt
3 T. yeast
3/4 c. hot water
1 T. sugar
3 eggs
9-10 cups flour

Put milk and butter in microwave for 5-6 minutes until scalded and butter is melted.  Add milk to 1/2 c. sugar and salt in large mixer bowl.  Mix well.  Add 6 c. flour and mix until smooth.  Meanwhile, mix yeast, hot water and 1 T. sugar in bowl - until foams up.  Add yeast mixture to mixing bowl and 1 c. flour.  (Make sure dough is not too hot so it will not kill the yeast.)  Mix until smooth.  Add eggs with 2-3 cups flour and mix until smooth.  Dough will be soft and sticky.  Pour out onto well floured surface and knead until smooth ball and doesn't stick.  Place in well oiled bowl and let raise until double in size.  Roll out 1/2 the dough - spread with butter, cinnamon, and sugar or orange filling.  Roll up and cut about 1 inch thick.  Place in pan.  Bake 15-20 min. at 375 degrees or until golden brown.  Dough can be used to make plain dinner rolls also.

Shauna's Cinnamon Roll Frosting
2 lbs. powdered sugar
2 cubes softened butter
1 t. vanilla
milk

Mix until smooth, adding milk until frosting consistency.  Frost rolls while still warm, but not too hot.

Orange Roll Filling
1 c. sugar
1 cube melted butter
grated rind of 2 oranges

Orange Roll Frosting
3 c. powdered sugar
2-3 T. softened butter
orange rind zest
orange juice or milk

Mix until smooth adding juice or milk until frosting consistency.

My favorite cinnamon roll/orange roll recipe from Larcy Bloomfield and Shauna Hill.

South of the Border Sandwiches

Printable Recipe

8 sandwich rolls, split open or 1 loaf French bread

½ c. olives

½ t. chili powder

½ t. cumin

¼ t. salt

½ c. mayonnaise

½ c. sour cream

1/3 c. green onions, chopped

¾ to 1 pound cooked turkey, thinly sliced

2 medium tomatoes, thinly sliced

2 ripe avocados, sliced

¾ c. cheddar cheese, shredded

¾ c. pepper jack or Monterey jack cheese, shredded

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons of this mixture. 

Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 2 tablespoons of the mixture on each slice or roll.  Top with slices of turkey, tomato, avocado and cheese.  Sprinkle the reserved 2 tablespoons of olive mixture.

Bake at 350 degrees for 15 minutes or until heated through.  Makes 8-10 servings.

From Lion House Entertaining Cookbook

Tara's Chicken Enchiladas

2-3 chicken breasts (1 ½ c. shredded chicken)

1 can mild green enchilada sauce (10 or 19 oz. can)

½ c. sour cream

1 ½ c. shredded cheese

8 corn tortillas (white tortillas)

Boil chicken breasts in water with cumin, cilantro, salt and pepper for about 15-20 minutes.  Take out and let cool.  Shred chicken Spray 9x13 pan and put a little enchilada sauce on the bottom.  Mix 1/3 can sauce, sour cream and chicken, and ¾ c. cheese in bowl.  Warm tortillas with 1 T. oil in fry pan.  Put mixture in each tortilla with grated cheese on top then roll up.  Top the enchiladas with the rest of the enchilada sauce.  Bake at 350 degrees for 15-20 minutes.  Top with cheese and bake 5 more minutes.  Good with Spanish rice (use broth from boiling chicken to make the rice.)

Halloween Donuts

These donuts are a Bowen Family Tradition for Halloween.

Cream: 1 c. shortening with 1 c. sugar
add 6 eggs

Dissolve: 6 rounded teaspoons yeast in 3/4 c. warm water
2 t. salt
1 T. vanilla
1 T. lemon extract
Add: 4 c. warm water
2 cups mashed potatoes (I used instant)
8 cups flour

Beat until smooth then add 8 more cups flour.  Knead until smooth.  Put in greased covered pan.  Raise double, punch down.  Raise double again.  Roll and cut out.  Let rise on floured surface.  Cover for about one hour.  Fry until golden brown.  Makes about 90 donuts and holes ( I usually only do 1/4 batch for my family.)

Dip them in glaze:(double or triple to coat full batch of donuts)
1 ib. powder sugar (3 1/2 cups)
3/4 c. hot milk
1 t. vanilla

I roll out the dough and cut with a glass.

I use a water bottle to punch out the holes.

I fry them in canola oil.

Dip them in glaze (forgot to take picture),  Then enjoy!

Poppyseed Dressing (R.S.)

Mix all of the ingredients in the blender:

2 1/4 T. Poppy seeds
1 c. white vinegar
2 1/4 c. vegetable oil
1 c. sugar
3/4 c. red onion (I just took a chunk that looked like 3/4 c. and put it right into the blender without chopping beforehand.)
1 1/4 t. salt
1/4 c. + 2 T. table mustard

Blend well and store in refrigerator.

Summer Veggie Salad

1 T. oil
2 T. sugar
1/2 c. red wine vinegar
1/4. t. pepper
1 t. salt

I had this combo recently poured over thin chunks of sweet onion, green bell peppers, tomatoes, and cucumbers. It was delicious.

Cinnamon Chunky Bread

Ingredients:

1-1/2 cups nonfat dry milk
1 cup sugar
2 Tbs active dry yeast
8 cups (+ or - ) all purpose flour
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 Tbs salt
4 cups HOT tap water
1 cup vegetable oil

Filling:
1 cup melted butter
2 cups sugar
2 Tbs cinnamon
brown sugar
additional melted butter if needed

Directions:

Combine dry milk, 1 cup sugar, 2 Tbs yeast, 5 cups of the flour, baking powder, baking soda, and salt in the bowl of a large mixer (I use my large capacity Bosch bread mixer)

Cover with lid, and pulse till dry ingredients are well mixed.

Add the 4 cups hot water and the vegetable oil. Pulse gently at lowest speed until barely combined. Scrape down sides and continue beating until smooth.

Add enough additional flour until the dough cleans the sides of the mixing bowl.

Add about 2 Tbs vegetable oil to the bottom of a large mixing bowl.

Place dough in bowl, turning over to coat the top surface.

Cover with plastic wrap and allow to rise until double.

In the meantime, combine the sugar and cinnamon for the filling. Melt the butter in a large pourable container. Assemble tools for cutting nearby.

Prepare your pans by lining with squares of parchment. (Yes, it’s worth it!) You won’t need to get fancy with the parchment, just press it down into the bottom and up the sides of the pans. This will make it so much easier to remove from the pans with all that ooey-gooey sugar/caramel mixture. (And it also makes it easier to push into a bread bag without sticking to the sides...)

Turn dough onto countertop. The oil should prevent it from sticking, but add additional oil if needed.

Roll dough into a large rectangle - it will take up your entire work surface it seems!

Pour a generous coating of melted butter over the dough, spreading to the edges with a spatula.

Sprinkle generously with cinnamon sugar.

Add a healthy covering of brown sugar.

Roll loosely, cinnamon roll style. (Be sure it’s loose!)

Using a dough (or bench) scraper, cut diagonally into 1” slices at a 45 degree angle.

Now, cut diagonally the other direction, in an “X” pattern.

You may wish to roughly chop it a few more times, depending on how “chunky” you like the bread.

Pour a little melted butter into the bottom of each parchment-lined loaf pan.

Heap the chopped dough into pans. Adjust to even out the dough.

If you have any extra melted butter, you can drizzle it over each loaf - then sprinkle with a little more cinnamon sugar mixture.

Allow dough to rise till double.

Bake at 350 degrees for about 25 - 30 minutes, being careful to check for a doughy center. If it’s still a bit doughy, give it a few more minutes.

Allow to rest in pans for about 10 minutes, then remove to wire racks.

My new favorite Recipe!

Recipe from: Changeable Table

Potato Broccoli Soup

2 T. butter
2 potaotoes, peeled and finely chopped
1 large onion, peeled and chopped
salt and pepper
1 head of broccoli with stalk
3 1/2 -4 1/2 c. chicken stock
3/4 c. heavy cream

Melt butter in a saucepan, and add the potaotes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.

Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stlk and discard, then chop the stalk into 1/2 inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.

Add the hot stock to the potoatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. Boil without the lid over a high heat for 4-5 minutes until soft, then add cream. Remove from the heat, puree in a blender and season to taste.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or dressing.

Recipe by OurBestBites.com

Spinach and Pasta Salad (Shower Salad)

16 oz. bowtie pasta
2 bags baby spinach
2 cans Mandarin oranges
½ c. fresh parsley
¼ c. sesame seeds
2 c. cooked chicken
16 oz. craisens
4 green onions, minced
6 oz. honey roasted peanuts
Dressing:
1 c. vegetable oil
2/3 c. white vinegar
½ t. salt
2/3 c. teriyaki sauce (SealSame –good brand)
6 t. sugar
½ t. black pepper
Marinate chicken and pasta in dressing overnight. Combine with other ingredients when ready to serve.

Tomato-Basil Parmesan Soup

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

This is so delicious!

From: www.365daysofcrockpot.com

Norma Wood's Fudge

1 pint whipping cream
4 cups sugar
2 cubes butter
(3) 7 oz. Hershey bar (almond)

Directions:
In large pan combine whipping cream and sugar. Never stir again. Temp. of stove is med-high. Bring to a boil, then put a lid on for 1 min. Cook to soft ball stage, while this is cooking break up chocolate bars into bowl. Take off heat, add cubed butter and let it melt for 1 min. Pour this into a bowl of chocolate and mix it with electric beater. Pour this into a 9x13 ungreased pan. Put in fridge. Cut an serve.

You're gonna love this fudge!

Cranberry Jalapeno Dip

1 Bag Fresh Cranberries
1 jalapeno pepper - take the seeds out
1 T. cilantro
2 gr. onions (use just the green tops)

Grind ingredients in a food processor or blender.

Mix in 1/2 c. sugar.

Serve immediately or refrigerate overnight for more flavor.

Pour over two bricks of cream cheese and serve with crackers.

CHILE RELLENOS "THE EASY WAY"

Ingredients
6-7 med. sized roasted, peeled green chilis (canned or fresh)
1 lb. Colby Longhorn cheese (or your favorite)
5 lg. eggs
butter
Garlic salt
Pepper

1. In a teflon skillet melt 1 tablespoon butter (keep heat on low).
2. Cut 1/2 cheese into long strips and then cut these strips in half. Stuff each chili with one of these strips of cheese.
3. Season both sides of each chili with garlic salt and pepper to your personal taste.
4. Place each chili in the hot skillet, let saute on medium for a few minutes until you see cheese beginning to melt.
5. Whip five eggs in bowl and whisk, add a little garlic salt and pepper to taste. Pour egg batter over chilies in skillet.
6. Cover and cook on low for about 8-10 minutes until egg batter forms into an omelette.
7. Finally, grate about 3/4 cup of remaining cheese and sprinkle over egg omelette and cover. Turn burner off and let melt.
How to Roast Anaheim Peppers
Step 1 Coat a baking sheet with cooking spray so the Anaheim peppers do not stick to the pan.
Step 2 Place the peppers on the baking sheet, several inches apart.
Step 3 Turn the oven to the broil setting and put the baking tray in the oven or broiler.
Step 4 Use cooking tongs to turn the peppers every few minutes, to ensure that the entire pepper will become roasted. The long, slender shape of the Anaheim pepper means the peppers will cook fairly quickly.
Step 5 Remove the peppers from the oven when all sides are blackened. Cooking times vary depending on the size of the pepper. Fifteen minutes may be all that's needed for a medium-sized Anaheim pepper.
Step 6 Put the roasted Anaheim peppers in a paper bag and let them steam for 10 to 15 minutes.
Step 7 Peel the blackened skins away from the peppers. The steaming process makes it easy to remove the skins with your hands. Protect your hands from the oils of the chile peppers by wearing kitchen gloves.

Houllihan's Baked Potato Soup

2 1/2 c. baking potatoes, unpeeled and cut in 1/2" cubes
1/4 c. butter
1 c. yellow onion, finely diced
3 T. flour
2 1/2 c. warm water
2 T. chicken bouillon
1/2 c. potato flakes
1/8 t. seasoning salt
1/2 t. dried basil
1/4 t. Tabasco sauce
1/2 c. heavy cream
1/2 c. 2% milk

Toppings:
1/2 c. grated cheddar cheese
3 T. green onions, sliced
3 T. bacon bits

Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside.

In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for about 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowls and garnish with cheese, green onions and bacon bits.

Yummy Breadsticks

1 ½ cups warm water

1 T. Yeast

Put together and wait until it is foamy.

Add:

1 T. Honey

1 t. salt

4 cups flour

Mix in a bread mixer (or by hand) until dough forms a ball. Let raise for 30 minutes.

Grease a cookie sheet. Place dough on pan and press out to edges with hands. Let it raise for a few minutes while you prepare the topping.

Topping:

1/4 cup softened butter

1/4 cup mayonnaise

1/4 cup Parmesan cheese

Mix together and spread over dough. Cut dough into breadsticks.

Top with garlic salt and Italian spices or with cinnamon and sugar.

Let raise a few minutes while the oven warms up. Then bake for 15 minutes at 400 degrees.

Thanks Krista for this delicious one!

Three-Bean Chili With Sausage

1 14.5 oz. can diced tomatoes, undrained
1 pd. lean ground beef
1 pd. maple-flavored bulk sausage
1/4 c. medium onion, diced
1/4 c. red wine vinegar
1 (46 oz.) can tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (16 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. packed brown sugar
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

Shredded Cheddar cheese
Sour Cream
Brown beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour.

Serve in bowls and top with a sprinkle of cheese and 1 t. of sour cream if desired.

The Best Chili I Have Ever Tasted!!!
From: The Food Nanny

Strawberry Spinach Salad with Sweet and Sour Vinaigrette

Dressing:
¼ c. sugar
¼ c. vegetable oil
2 T. apple cider vinegar
1 green onion finely chopped
1/8 t. Worcestershire sauce

Salad:
½ pint strawberries, sliced
8 oz. fresh mushrooms, sliced
½ small red onion, sliced
1 pkg. fresh spinach
1 pkg. crumbled Feta cheese

For dressing, whisk all dressing ingredients in a bowl. For Salad, combine all ingredients in salad bowl. Add dressing to salad. Toss and serve.

A favorite one from Pampered Chef. I always get requests for this recipe.

Frozen Fruit Cup

4 c. sugar
2 c. boiling water
1 large can pineapple juice
12 oz. concentrated orange juice
2 T. lemon juice
4 small cans mandarin oranges
4 (9 oz.) boxes frozen strawberries
1 large can crushed pineapple
6 sliced bananas

Mix and freeze in individual containers. (Remove ½ hr. before serving.)